Category: Maharashtrian Recipe
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Today’s recipe is ‘Rava Upma’. I am so happy to share this recipe, as this is my favourite breakfast recipe. Although I can have this dish anytime of the day, but it is usually served as a breakfast or snack recipe. It is a very popular recipe from South India. Do try this healthy recipe which is a kind of porridge which is made from semolina.

Kakdi Koshimbir is a healthy and quick cucumber salad recipe. It is a very popular salad recipe of Maharashtrian cuisine. If you love healthy and delicious salad, this recipe is for you. Other name for this recipe is kakdi khamang or kakdi chi koshimbir. All you need is 15 mins to prepare this salad. Main ingredients required for this salad are cucumber, fresh coconut, roasted peanuts and coriander.

Happy winter season everyone ! Today’s recipe is ‘Til Ladoo’, another winter special recipe. Whenever I hear about til ladoo the first sentence that comes to my mind is ’tilgul ghya god god bola’, which means have tilgul and talk sweetly. In Maharashtra, during sankranti while serving guests and family members people greet them with this saying.

Hello my foodies friends ! Today’s recipe is ‘Sabudana Vada’. It is a deep-fried snack which is made from sabudana/sago. In Maharashtra this is second most common vada dish after Aloo vada / vada pav, there it is served with sweet curd (curd mix with sugar). After sabudana khichdi this is my second favourite sabudana dish. You can also have this dish during fast/vrat by replacing normal salt with black salt.

Sabudana Vada

Sabudana Vada are crunchy from outside and soft from inside. They just melt in mouth and trust me that feeling is divine (at least for me :P) . Main ingredients of this dish are sabudana/sago, peanuts, potatoes. Preparation time of this dish more than its cooking time, as you need to soak sabudana for at least 4-5 hours. In winter season or during monsoon have sabudana vada as tea time snack.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hello everyone ! Today’s recipe is ‘Peanut Ladoo’. This recipe needs only two ingredients. It is one of the easiest and healthiest dessert recipe. You can store ladoos for one week at room temperature in an air tight container. If you love roasted peanut and have sweet tooth too, this dessert is perfect for you.

Peanut Ladoo

Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. Peanuts are rich in energy and antioxidants. Just a handful of peanuts per day provides enough nutrients. But do not exceed beyond this limit. Remember excess of anything is not good ! 😀

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi everyone ! Today’s recipe is ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi

Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

Few things that you should keep in mind when preparing this dish:

Soaking time of sabudana/ Pearl tapioca varies according to its variety.

For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.

If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.

Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.

Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.

I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Hi everyone ! Today’s recipe is ‘Bhel Puri’. Bhel puri is also a form of chaat, it is made of puffed rice, papdi, spicy and tangy chutneys, namkeen/nylon sev (noodles shaped fried snack made out of gram flour) and vegetables. It is very closely associated with Mumbai and its beaches. Some other variants of bhel puri are jhaal muri (Kolkata) and churmuri (Bangalore).

Bhel puri is my favourite snack. I can have this yummy snack at any time of the day, yes I sometimes feel like having it early in the morning as my breakfast. 😀 😛 In this recipe instead of using green chutney I used that same paste which I used for preparing pani puri spicy water.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂